TLDR;

Single Hill Brewing is adding Greenway Pale Ale to its core lineup in early August, replacing Lateral A IPA in Seattle-area retail accounts and at the brewery's two taprooms. Available on draft and in 16-ounce cans, the 5.2% ABV West Coast-style pale ale (35 IBU) is brewed with Riwaka, Mosaic and Centennial hops over a pilsner malt base, offering pine and lime zest aromatics with a crackery malt backbone. The brewery says the beer provides hop-forward drinkers with "a lighter, everyday option."

Press Release

FOR IMMEDIATE RELEASE

Single Hill Brewing Retires Lateral A, Introduces Greenway Pale Ale to Core Lineup

New West coast–style pale ale debuts in Seattle this August, rounding out Single Hill's core beer lineup

YAKIMA, WA — Single Hill Brewing Company will add Greenway Pale Ale to its core lineup in early August, replacing longtime staple Lateral A IPA in retail accounts across the greater Seattle area and at both of the brewery's retail locations. The beer will be available on draft and in 16-oz cans.

Greenway is a modern, West Coast–style pale ale brewed with Riwaka, Mosaic, and Centennial hops over a pilsner malt base. At 5.2% ABV and 35 IBU, it's built to be lower in strength than the IPAs it sits alongside, with pine and lime zest aromatics and a crackery malt backbone.

The change keeps Single Hill's core lineup at four beers, swapping one of its IPAs for a pale ale that the brewery says gives hop-forward drinkers a lighter, everyday option alongside its existing core beers.

"We've been working on these lighter, hop-forward beers as rotators for years, and decided it was finally time to put our signature on a pale ale that will be available every day, all year round," said Andrew Pytel, Director of Sales and Marketing at Single Hill Brewing. "Lateral A is a great beer, but it overlapped too much with our other core IPAs and rotating IPAs. We think it will have more time to shine as a rotating option."

Lateral A isn't disappearing for good. The brewery plans to bring it back seasonally as Fresh Hop Lateral A and as an occasional rotating release.

Greenway will roll out to Single Hill's two retail locations and Seattle-area accounts in the first week of August; further distribution details will follow.

About Single Hill Brewing

Single Hill Brewing was founded in 2018 in Yakima, WA to create good times and great beer. The Yakima valley produces over 75% of the world's hops, and Single Hill is known for making good use of them—frequently winning awards for their hop-forward beers. To learn more, visit their website at www.singlehillbrewing.com.

TLDR;

Double Mountain Brewery & Cidery has partnered with Everybody’s Brewing, Solera Brewery and Portland’s Horse Brass Pub to release It’s About the Beer, a 6% ABV West Coast IPA commemorating the pub’s 50th anniversary. Available now in 500ml refillable bottles at Double Mountain taprooms and select retailers, the beer pours an English copper hue with aromas of grapefruit, Cara Cara orange, Meyer lemon and fresh biscuit, finishing with a crisp malt backbone and citrus-forward hop character from Centennial, Citra, Cascade and Simcoe hops.

Press Release

Celebrating 50 Years of the Horse Brass Pub with a Gorge Collaboration

Some places don’t just serve great beer; they help shape beer culture itself. To celebrate the 50th anniversary of Portland’s legendary Horse Brass Pub, Double Mountain Brewery & Cidery teamed up with Everybody’s Brewing, Solera Brewery, and the Horse Brass to create It’s About the Beer, a classic West Coast IPA brewed in honor of one of Oregon’s most influential craft beer institutions.

Pouring a polished English copper hue with bright aromas of grapefruit, Cara Cara orange, Meyer lemon, and fresh biscuit, It’s About the Beer delivers everything fans love about a timeless West Coast IPA. At 6% ABV and 40 IBUs, it’s a beer designed for another pint and good conversation.

The collaboration pays tribute to the Horse Brass Pub’s founder, Don Younger, whose passion for great beer helped lay the foundation for Oregon’s craft brewing scene. His famous saying, “It’s not about the beer. It’s about the beer,” became the inspiration behind both the beer and its name.

“Without the Horse Brass, the craft brewing industry would be in a much different spot,” said Matt Swihart, brewmaster at Double Mountain Brewery & Cidery. “Don Younger championed local craft breweries long before it was fashionable, and the pub continues to pour some of the finest beer you’ll find anywhere. It was an honor to collaborate with Everybody’s Brewing, Solera Brewery, and the Horse Brass team on a beer that reflects what we all love to drink.”

Swihart worked alongside Doug Ellenberger of Everybody’s Brewing, Jason Kahler of Solera Brewery, and Jerry Fechter of the Horse Brass to develop a recipe that celebrates the enduring appeal of the West Coast IPA. Built on a clean, crisp malt backbone with a touch of Crystal 45 for color and a nod to classic IPA recipes, the beer showcases an abundance of Centennial, Citra, Cascade, and Simcoe hops, including Cryo Centennial for an extra burst of citrus character.

The collaboration is also an invitation to experience one of Portland’s most beloved beer destinations.

“If you haven’t been to the Horse Brass, here’s your excuse,” Swihart added. “Grab a pasty or fish and chips, throw a few darts, enjoy a pint or a cask ale, and strike up a conversation with someone new. As they’ve said for 50 years, ‘You’re a stranger no more when you walk through the door of the ol’ Horse Brass Pub.’”

It’s About the Beer

West Coast IPA

ABV: 6% | BU: 40

Without the Horse Brass, the craft brewing industry would be in a much different spot. Together with Everybody’s Brewing and Solera Brewery, we pay homage in the way we know how: with a quality beer.

It's About the Beer is now available in 500ml refillable bottles at all Double Mountain taprooms and select retailers. Cheers to 50 years!

ABOUT DOUBLE MOUNTAIN BREWERY & CIDERY

Double Mountain is a Brewery & Cidery based in Hood River, Oregon that extends a warm welcome to all. Our brewery in Hood River boasts our original taproom where you can experience the heart of our craft. We have two additional taprooms in Portland, located in the Woodstock and Overlook neighborhoods, and a kitchen at the Aladdin Theater, open during showtimes. We strive to create a living room atmosphere, where we spin vinyl, offer weekly free live music, and host trivia nights. Our food philosophy revolves around sharing moments with friends. We offer various New Haven-style pizzas, sandwiches, salads, and an array of other dishes that proudly steer clear of the fryer. We take pride in our hop-forward beers, crisp unsweetened dry-ciders, and house-made n/a root beer and ginger ale. We hope you’ll stop by and share a pint with us!

Double Mountain may be found on tap and in refillable bottles throughout the Pacific Northwest.

TLDR;

Chuckanut Brewery has released its West Coast IPA, now available throughout the Pacific Northwest and at the brewery's South Nut Tap Room in Skagit Valley. Brewed with Rahr "To Thee" Pils malt, Skagit Valley Maltings Thunder Pale malt, and Mosaic, Citra and El Dorado hops, the beer offers tropical and citrus aromas, a piney bitterness and a crisp finish. As the brewery describes it, the IPA was "lovingly brewed for hop and IPA lovers all over," delivering "a clean, crispy finish with every sip."

For more information, we’ve included the press release below.

Press Release

Believe it or not, Chuckanut Brewery has brewed up an amazing West Coast IPA. This vibrant, refreshing IPA is golden, hoppy, tropical and crisp. This beer was lovingly brewed for hop and IPA lovers all over. Chuckanut's IPA takes advantage of West Coast hops bursting with tropical and citrus fruit aromas followed by a dry hopping with Mosaic hops. A delicious, piney bitterness leads to a clean, crispy finish with every sip of Chuckanut Brewery's West Coast IPA.

Chuckanut takes advantage of Rahr's "To Thee" Pils malt and Skagit Valley Maltings Thunder Pale malts for a solid malt backbone . The inclusion of not only Mosaic hops but also Citra and El Dorado from NW hop farms helps to give the beer it's IPA and tropical flavors. 

West Coast IPA is great paired with fresh grilled fish tacos topped with a vibrant mango salsa, yum! Available around the northwest in cans and on draft and now on tap and available "to go" at Chuckanut Brewery's South Nut Tap Room in Skagit Valley! 

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

TLDR;

Firestone Walker has released its latest 2026 IPA Mixed Pack (12 x 12-ounce cans), celebrating the brewery's 30th anniversary with four hop-forward beers. Now rolling out across all Firestone Walker markets, the pack includes the return of mixed pack exclusives Electric Eagle (7% ABV) and Easy Jack (4.2% ABV), alongside Firestone IPA (6.5% ABV) and Union Jack (7% ABV). Flavor highlights range from vibrant citrus and tropical hops to passionfruit, pineapple and citrus-forward notes.

If you want to learn more, we’ve included the press release below.

Press Release

Paso Robles, CA – Firestone Walker introduces its next 2026 IPA Mixed Pack as a special selection of hop-forward beers that go to the heart of West Coast California beer culture, including the return of two pack exclusives—Electric Eagle and Easy Jack.

Landing amid Firestone Walker’s 30th anniversary year, this latest mixed pack is a hand-picked lineup of award-winning, style-defining beers, all brewed with a signature dedication to craftsmanship and flavor. No weak links—just four beers that stand shoulder-to-shoulder in a box built for true hop heads. The latest IPA Mixed Pack (12x12oz cans) is now rolling out to all Firestone Walker markets.

“This new pack captures the range of what West Coast IPA brewing can be, from classic expressions to newer flavors that push the style forward,” said Brewmaster Matt Brynildson. “It also reflects our decades-long passion for creating hop-forward beers with balance, flavor and a distinct California point of view.”

Electric Eagle: West Coast IPA | 7% ABV

Two Central Coast icons are making noise with the return of Electric Eagle, a West Coast IPA brewed by Firestone Walker in collaboration with legendary guitar string maker Ernie Ball. With input from their friends at Ernie Ball, the Firestone Walker brewing team has pulled out all the stops to infuse Electric Eagle with explosive hop character in a progressive West Coast IPA style. A Firestone Mixed Pack exclusive.

Easy Jack: Session IPA | 4.2% ABV

This year marks the return of Easy Jack, Firestone Walker’s pioneering session IPA. First launched in 2014, Easy Jack was renowned for packing a classic IPA punch in a low ABV format, and it now resurfaces for the first time in five years. A full-flavored IPA that you can enjoy without tapping out early, Easy Jack packs vibrant citrus and tropical hop notes into a crisp 4.2% ABV package, making it the ultimate summertime IPA. A Firestone Mixed Pack exclusive.

Firestone IPA: West Coast IPA | 6.5% ABV

Firestone IPA is a future-forward beer born of West Coast roots and Firestone Walker flair. This is a beer that draws from the brewery’s nearly 20 years of experience with the ever-evolving West Coast IPA style. Liberally dry-hopped with Mosaic and Strata hops, Firestone IPA is loaded with fresh passionfruit, pineapple and citrus flavors that keep you coming back for more. A Gold Medal winner at the 2024 European Beer Star Awards and a Firestone Mixed Pack exclusive.

Union Jack: West Coast IPA | 7% ABV

Union Jack is the original Firestone West Coast IPA, brewed on the Central Coast since 2006. Union Jack is the IPA that helped blaze the trail for the revolutionary West Coast style. Named for the British Lion who co-founded the brewery, Union Jack is intensely hoppy yet eminently drinkable from start to finish. A fad-proof IPA for any hop head, and a Gold Medal winner at the 2025 World Beer Cup.

# # #

About Firestone Walker

Firestone Walker proudly celebrates 30 years in 2026. Founded by brothers-in-law Adam Firestone and David Walker, Firestone Walker is a family-led second-generation brewery based on California’s Central Coast. Helmed by Nick Firestone and decorated Brewmaster Matt Brynildson, Firestone Walker's main brewery in Paso Robles produces a robust lineup of award-winning beers including 805, California's #1 craft beer brand established in 2012; Mind Haze, a top 5 national hazy IPA; and Cali Squeeze, one of the nation's fastest-growing beer brands. The Firestone brand family also includes iconic beers such as DBA, Union Jack, and Pivo Pils, as well as the storied Vintage Series of barrel-aged strong ales led by Parabola. As a California beer company, Firestone Walker also has two additional locations: the Barrelworks wild ale cellar in Santa Barbara County and the Propagator R&D brewhouse in Venice. In 2026, Firestone Walker assumed stewardship of two iconic California brands: Stone Brewing and Trumer Pils USA. More at FirestoneWalker.com.

TLDR;

Maui Brewing Co. has expanded its Maui Light lineup with Maui Light NA, its first packaged non-alcoholic beer, rolling out now in 6-packs at select Hawaii retailers and restaurants. Previously available only on draft as Maui Lime NA, the brew offers a light, crisp profile with a hint of lime, contains less than 0.5% ABV and 35 calories, and is designed for anytime drinking. Developed in partnership with Deschutes Brewery using specialized NA brewing technology, the release reflects growing demand for alcohol-free beer. Currently it’s an exclusive in Hawaii.

For more information, please read the press release below.

Press Release

Kihei, Hawaii (July 7, 2026) – Maui Brewing Company, Hawaii’s premier beverage company, is introducing Maui Light NA, the company’s first packaged non-alcoholic brew as an extension of the Maui Light brand. Light and crisp with a hint of lime, Maui Light NA is made for the laid-back moments that define island life.

Clean, crushable, and easy-to-enjoy any time, any place, Maui Light NA delivers everything the Maui Light name promises at less than 0.5% ABV and just 35 calories. The brew first poured on draft in Maui’s taprooms statewide back in 2022 as Maui Lime NA, where it quickly earned a loyal local following. Now, the island favorite is hitting cans for the first time, reimagined as part of the Maui Light family.

“I’m a beer guy, and Maui Light NA means more moments to crack one open,” said Garrett Marrero, CEO and co-founder of Maui Brewing Co. “We brewed Maui Light NA for the sunrise paddle-outs, the big training days, the motorcyclists, the pilots, and the designated drivers who still want in on the fun. A laid-back brew to enjoy any time, any place.”

Though NA beer is still a small segment of the overall category, as Hawaii’s top local brand with four restaurants and a fiercely loyal fanbase, having a great offering in the space was a must. “We aim to be Hawaii’s total beverage solution, and that means showing up for our fans and our guests in every moment,” Marrero added.

Bringing a non-alcoholic brew to package has been a longtime goal for Maui Brewing as NA continues to surge as one of the fastest-rising segments in beer. Producing safe, quality non-alcoholic beer takes highly specialized and expensive equipment, so MBC teamed up with Deschutes Brewery in Bend, Oregon to bring Maui Light NA to life. Tapping into Deschutes’ best-in-class equipment and proprietary NA brewing methods, the two breweries worked side by side to dial in the recipe and make sure the final product cleared Maui’s high bar for quality.

Maui Light NA arrives on the momentum of Maui Light Lager, which launched across Hawaii in spring 2026 and quickly became a go-to favorite for beach days and life’s lighter moments. A 12-pack of the 4.0% ABV Maui Light Lager is slated to debut in the coming months, with exciting extensions already in the works.

Maui Light NA is rolling out now in 6-packs at select Hawaii retailers and restaurants.

For more information on Maui Brewing Co., visit MauiBrewing.com or follow @MauiBrewingCo on Facebook and Instagram.

About Maui Brewing Co.
Established in 2005, Maui Brewing Co. is an award-winning brewery dedicated to innovation, sustainability, and quality. Its portfolio of brands includes Maui Brewing Company, Maui Hard Seltzer, Maui Island Spirits, and Kupu Spirits. Based in Kihei, Hawaii, Maui Brewing is the 33rd largest craft brewery by volume with distribution in select US markets and countries around the world.

TLDR;

Registration is now open for the 2026 Washington Beer Awards, with Washington breweries able to enter the state's only brewery-exclusive, blind-judged beer competition through July 24. The awards recognize brewing excellence, provide judges' feedback to entrants and promote Washington craft beer both statewide and nationally. Blind judging will take place September 12-13, with winners announced November 3 during the Washington Craft Beer Summit. "We are looking forward to recognizing even more excellent Washington beers this year! Keep the great brews flowing!" Entries, rules and fees are available online.

For more information, we’ve included the press release below.

Press Release

Washington Brewers,
The registration window for the 2026 Washington Beer Awards opens today. Breweries can register at wabeerawards.com/registration/ from now through July 24th when registration closes.

The Washington Beer Awards is Washington-only competition provides an opportunity for all of Washington’s craft brewers to compete in a blind judging format. It allows recognition of brewing excellence in Washington and provides feedback supporting future competition entry decisions. Our goal is to provide an unbiased and affordable competition for Washington brewers and raise awareness of Washington craft beer both within the state and on the national level.

After the registration period closes, entries will be confirmed and further entry submission information will be provided. You can find specific rules, entry fees, the registration link, and other entry information at http://www.wabeerawards.com/brewers.

If you have any questions about the competition or need any advice or tips for entering a beer, the competition organizers are willing to provide all of the help you need to ensure your beers are judged as well as possible. Just shoot us an e-mail at organizers@wabeerawards.com and we’ll respond to you as soon as possible.

For those of you choosing to enter, thanks again for your participation in the event. We are looking forward to recognizing even more excellent Washington beers this year! Keep the great brews flowing!

Cheers,
Mark Emiley & Peter Twigg
WABA Organizers
organizers@wabeerawards.com

Key Dates:
July 3rd - July 24th: Online Registration is open
July 27th - 30th: Entry Confirmation: Breweries will receive email confirmation of their entries
August 4th: Invoices for Entry Fees will be mailed
August 14th – August 28th: Entry drop-off/mailing window
August 28th: Entry Fees Due
September 12th-13th: Blind Judging
November 3rd: Awards Ceremony - Washington Craft Beer Summit - more details to come

PLEASE NOTE: Participation in the Washington Beer Awards is not correlated in any way with participation in the Washington Craft Beer Summit. They are separate events and have separate registrations.

TLDR;

Award-winning Chuckanut Brewery is moving its annual Oktoberfest celebration to August 29, rebranding it Auktoberfest to take advantage of warmer, drier weather. The free-entry, family-friendly event encourages guests to don traditional Oktoberfest attire and enjoy German-inspired games, yodeling and costume contests, dancing, food and the brewery's acclaimed lagers. Chuckanut has been named Washington Beer Awards Large Brewery of the Year three times (2017, 2019, 2021) and Great American Beer Festival Small Brewery of the Year twice (2009, 2011). "Join this fun, traditional family style Oktoberfest that includes something for everyone."

For more information, we have included the full press release.

Press Release

Chuckanut Brewery will be celebrating Oktoberfest earlier than usual this year and because festivities happen in August the festival has been dubbed Auktoberfest! Traditionally Chuckanut Oktoberfest is the second weekend in September but that's changing this year to take advantage of better weather. Chuckanut is hoping for warmer, drier weather, for Auktoberfest the last weekend in August on August 29th 11am-8pm. Join this fun, traditional family style Oktoberfest that includes something for everyone.

Contests of strength and skill (Liter Holding), Eye Hand coordination (Hammerschlagen) and more will happen outside or under the big ole tent if the weather does not cooperate. Wear your Oktoberfest costumes and start vocalizing because if you want to enter the Yodeling or Costume contest  you'll be ready! The big party celebrating the coming of fall happens August 29th at Chuckanut Brewery, 11937 Higgins Airport Way, Burlington in Skagit Valley.

Chuckanut Brewery’s Auktoberfest encourages everyone to have a good time. Entry is free for all. Besides all the contests and chicken dancing you can also have fun playing garden games and board games. There will be lots to do all day and into the night. And did we mention there will be lots of great biers and food? Chuckanut’s award winning German style biers like Dunkel Lager, Fest Bier, and Kolsch along with Bohemian Pilsner, Polish Grodziskie and some American style hoppy beers will be on tap too and available for toasting. Enjoy Brats, Pretzels and Candies to fill your tummies! Don't forget to pick up some cans to take home for your own traditional Oktoberfest later in September! Mark your calendars for August 29th and make sure to join the celebration at Chuckanut, Prost!

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

TLDR;

Chuckanut Brewery has released its annual Summer Pale Ale, a seasonal beer brewed with Washington-grown hops and a touch of wheat malt for a dry backbone. Dry-hopped with Galaxy, Strata and Mosaic, the pale ale offers pronounced fruit aromas alongside light gold color, citrus-forward hop character and a crisp, dry finish. Designed for warm-weather drinking, it is recommended alongside barbecue favorites including burgers, salmon and vegetables. The brewery says the beer is available now in cans and on draft throughout the Pacific Northwest.

If you want to learn more, we have included the press release

Press Release

Chuckanut Brewery brews up a new Summer Pale Ale every summer to enjoy when the weather turns bright and sunny. This year's Summer is bursting with fruit aromas from the use of our WA state hops. Summer Pale Ale incorporates a pinch of wheat malt to provide a dry backbone for the soft fruity hop notes. This year's ale is dry-hopped with Galaxy, Strata and Mosaic hops bringing out a punch of aromas that shine through. Accompanied by a crisp finish, Chuckanut Summer Pale Ale is sure to be a top summer beer of choice.

With its light gold, hoppy, citrusy flavors and dry finish Chuckanut Summer Pale Ale is the go to beer for BBQ's, whether it's burgers, salmon or veggies this Pale Ale brings the flavor of sunshine to your taste buds! Find it in cans or on draft at your favorite NW grocery, pub, bottle-shop or restaurant!

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

TLDR;

The Horse Brass Pub will mark its 50th anniversary with a week-long celebration from July 10–16, 2026, at its Southeast Portland home. Founded in 1976 by Don Younger, the iconic English-style pub helped shape Oregon's craft beer scene and will commemorate the milestone with anniversary collaboration beers, live music, industry events and historical displays in its newly opened Pony Room. Featured releases include Russian River Brewing's Don the Younger Session IPA alongside collaborations from more than a dozen breweries and cider makers.

For more information, including a complete breakdown of collaborations and the nearly week-long schedule, we’ve included the press release below.

Press Release

PORTLAND, Ore. — (June 30, 2026) — The Horse Brass Pub, one of Portland’s most beloved beer destinations and a defining institution in Oregon craft beer history, will celebrate its 50th anniversary with a week of events at 4534 SE Belmont St. from Friday, July 10 through Thursday, July 16, 2026.

Founded in 1976 by Don Younger, Horse Brass played a vital role in shaping Oregon’s beer culture. Long before the city’s craft brewing reputation turned it into a beer-lovers’ destination, Horse Brass was pouring imports, cask ales, and the earliest Oregon microbrews. It gave fledgling local breweries a place to be discovered and provided brewers, drinkers, writers, regulars, and future publicans a place to talk shop and bond over a few pints.

For five decades, the pub has remained a destination and one of the city’s greatest equalizing rooms, with old-timers seated next to newcomers, brewers next to bartenders, and industry legends next to someone walking in for their first proper pint. The dark wood, darts, fish and chips, cask ale, and history displayed on every wall evoke a singular blend of old Portland and old England.

The celebration comes in the same year that Horse Brass co-owner Jerry Fechter was inducted into the Oregon Beer Awards Hall of Fame, a fitting honor for one of the people helping carry the pub’s legacy into its next chapter.

“When most people think of Horse Brass, they think of the beer first. But for me, it’s the people,” said Fechter. “The brewers, our staff, our regulars, the musicians, the spirit of Don, and everyone who has stepped through our doors. For fifty years we’ve been transporting people to an English pub in the heart of Portland, and this celebration is for every one of them.”

Younger’s legacy is inseparable from the story of Oregon beer. He is remembered as one of the great American publicans and a vital early supporter of the region’s emerging microbrewery scene. Horse Brass is widely credited as a place where Oregon brewers found an audience, and where the industry-changing 1985 Oregon Brewpub Bill was discussed among key industry figures.

The anniversary week will also give many guests their first look at the Pony Room, the Horse Brass Pub’s newly opened companion space across the breezeway from the main pub. The room occupies the former Belmont Station storefront and now gives the Horse Brass additional room for private gatherings, busy nights, and special events. During the 50th celebration, it will serve as both overflow space and a living archive, with historic photos, breweriana, rare keepsakes, and pieces of Oregon beer history on display. The room also includes its own small bar setup and a newly completed stained-glass piece by Alan Sprints of Hair of the Dog Brewing.

The celebration kicks off on Friday, July 10 with the tapping of a series of special anniversary collaboration beers and cider brewed or blended with friends of the pub. The lineup includes Russian River’s special anniversary release, Don the Younger, along with collaborations with Double Mountain, Solera, Everybody’s Brewing, Ninkasi, Ecliptic, Gigantic, Fort George, Lompoc, Breakside, Sunriver, Bauman’s Cider, McMenamins, Widmer Brothers, Migration, and Georgetown, among others. Beers will rotate throughout the week, with the newly opened Pony Room available for overflow on busier nights.

On Saturday, July 11, Horse Brass will honor what would have been Don Younger’s 86th birthday with cake and a special toast at 5 p.m. Younger’s presence lives on in the pub’s character, beer list, and sense of humor.

Sunday, July 12 brings Tom May & Friends at 2 p.m. May, now 78, has been performing his folk music at Horse Brass since its first year. 

Monday, July 13 celebrates the birth of punk rock, also 50 years ago. The Punk Rock Review begins at 8 p.m., featuring Renegade Leathers, Velvet Merkin, and Stumblebum.

Tuesday, July 14 features the Buds of May Revival from 8 to 10 p.m., with legendary Portland brewer John Harris joining a night of bluegrass and psychedelic jam rock.

Wednesday, July 15 is Craft Industry Night, with Ben Love of Gigantic Brewing spinning the sounds of ‘76 from 8 p.m. to midnight. Brewers, cidermakers, and industry friends from across the Pacific Northwest will gather for a night honoring the pub’s deep ties to the regional beer community. A group photo is planned for 9 p.m., and the Pony Room will be open with historic photos laid out for guests to help identify the people, moments, and memories captured over the years.

Last call for the first 50 will be Thursday, July 16 with The Rolling Tones, a Rolling Stones tribute band, playing from 8 to 11 p.m.

Horse Brass Pub Anniversary Collabs

Brewers (all in collaboration with Horse Brass Pub)

Double Mountain, Solera, Everybody's Brewing

Russian River Brewing

Ninkasi, Ecliptic Brewing

Gigantic, Fort George, Lompoc

Breakside Brewing, Sunriver

Bauman's Cider

McMenamins

Widmer Bros.

Migration Brewing, Puff Coffee

Georgetown Brewing

Name

“It’s About the Beer”

Don the Younger

Younger Special IPA

Thrupple IPA 2005

Mad Hatter IPA**

Special Dry Blend

Sunflower IPA

Wheat from Beyond

Clem's Coffee Cream Ale

The Bitter Horseman

Style

West Coast IPA

Session IPA

West Coast IPA

West Coast IPA

West Coast IPA

Cider

IPA

Dunkel

Coffee Cream Ale

ESB

* Don Younger was known for his quote, “It’s not about the beer. It’s about the beer.” 

** Named after one of Don Younger’s earlier bars

Horse Brass Pub 50th Anniversary Schedule

Friday, July 10
Collaboration Release Day featuring anniversary beers and cider brewed or blended with friends of Horse Brass. Pony Room open.

Saturday, July 11
Don Younger’s 86th Birthday celebration with cake and a special toast at 5 p.m.

Sunday, July 12
Tom May & Friends at 2 p.m.

Monday, July 13
Punk Rock Review at 8 p.m. with Renegade Leathers, Velvet Merkin, and Stumblebum.

Tuesday, July 14
Buds of May Revival from 8 to 10 p.m.

Wednesday, July 15
Craft Industry Night with DJ Love from 8 p.m. to midnight. Group photo planned for 9 p.m. Pony Room open with historic photos for guests to help identify.

Thursday, July 16
The Rolling Tones, Rolling Stones tribute band, from 8 to 11 p.m.

# # #

About Horse Brass Pub

Founded in 1976, Horse Brass Pub helped introduce Portland drinkers to the depth, range, and community spirit that would come to define Oregon craft beer. For 50 years Horse Brass has served as a gathering place for brewers, beer lovers, musicians, regulars, and visitors from around the world.

With its classic English pub atmosphere, deep tap list, and long-standing connection to the region’s brewing industry, Horse Brass became a place where beer history was made one pint, one conversation, and one song at a time.

TLDR;

Mother Earth Brew Co. and Cordova Outdoors have partnered to launch Roam Free IPA, a limited-release West Coast IPA created to commemorate America’s 250th anniversary. Available beginning the week of June 18, 2026, it’s packaged in 16-ounce four-packs and on draft across Mother Earth’s distribution footprint. Brewed with 100% American-grown ingredients, the 6.7% ABV IPA features Simcoe, Citra, Strata and Idaho 7 hops, with double dry-hopping delivering aromas and flavors of passionfruit, lime zest, mango, papaya and pine resin before a crisp finish. A limited-edition 45-quart Cordova cooler is available via the outdoor retailer’s website.

For more information on Mother' Earth’s West Coast IPA and their collaboration with Cordova, we’ve included the press release below.

Press Release

Vista, CA & Nampa, ID – June 18th, 2026. Mother Earth Brew Co. and Cordova Outdoors have teamed up to release Roam Free IPA, a collaboration brewed in honor of America's 250th anniversary and inspired by a shared belief that freedom is best celebrated outdoors.

From campfires and lake days to road trips and backyard gatherings, Roam Free IPA celebrates the experiences that make those freedoms meaningful. As longtime admirers of the Cordova brand, the team at Mother Earth saw an opportunity to partner with a company that shares their appreciation for craftsmanship, adventure, and making the most of every opportunity to get outside.

"At first glance, a brewery and a cooler company might seem like an unusual pairing," said Kamron Khannakhjavani, Director of Marketing for Mother Earth Brew Co. "But this collaboration wasn't about combining recipes - it was about celebrating the experiences that great beer was made for. From campfires and lake days to tailgates and road trips, both brands share an appreciation for the outdoors and the moments that bring people together."

Cordova’s Stevi Fanning, Director of Sales and Marketing, goes on:

“Some things just belong together. Great beer and dependable coolers have been part of outdoor adventures for generations. Roam Free celebrates the freedom to explore, spend more time in the wild, and make memories with the people around you. We're proud to bring together two Idaho brands in a collaboration that honors 250 years of American independence and the outdoor spirit that continues to define it."

To further commemorate the collaboration, Cordova Outdoors is offering a limited run of custom Roam Free 45-quart coolers featuring artwork inspired by the beer and the spirit of adventure that brought the partnership together. Available exclusively through Cordova's website, cordovaoutdoors.com, the coolers offer another way for fans to celebrate 250 years of independence and the freedom to enjoy the outdoors.

The beer itself further reinforces the spirit of the collab - Brewed exclusively with 100% American-grown ingredients, Roam Free IPA is a modern West Coast IPA featuring Simcoe, Citra, Strata, and Idaho 7 hops. Double dry-hopping creates expressive aromas while notes of tropical passionfruit, lime zest, mango, papaya, and sticky pine resin give way to a crisp, refreshing finish. At 6.7% ABV and 55 IBUs, the beer was built for wherever adventure leads.

Roam Free IPA is available beginning this week in limited quantities on draft and in 16-ounce four-packs throughout Mother Earth Brew Co.'s distribution footprint.

# # #

About Mother Earth Brew Co.

Mother Earth Brew Co. develops hand crafted artisanal ales in year-round, as well as seasonal and specialty offerings. With multi-state as well as international distribution serviced by breweries in Vista, CA and Nampa, ID; Mother Earth’s award-winning beers help define and maintain the standard of excellence expected of independent craft brewers.

For more information, contact:

Kamron Khannakhjavani, Director of Marketing, Mother Earth Brew Co. LLC; Tel: 1 (949) 254-2603

About Cordova Outdoors

When your livelihood depends on your gear, reliability isn't optional. That mindset has been part of Cordova from the beginning. Originally inspired by the needs of commercial deep sea fishermen who relied on their equipment day in and day out, we've always believed that products should be built to perform when it matters most. Today, that same philosophy drives us to create dependable gear that helps people stay out longer, explore farther, and make the most of their time outdoors.

TLDR;

Chuckanut Brewery and Von Ebert Brewing have partnered to create Volatility West Coast Pils, a collaborative lager inspired by Von Ebert's flagship Volatile Substance IPA. Brewed at Chuckanut Brewery in Washington, the limited-release beer combines Rahr "To Thee! Pils" and Weyermann Barke Vienna malts with Mosaic, Mosaic Cryo, Strata and Spalt hops. The result is a crisp, bright-gold West Coast Pils featuring flavors and aromas of citrus, tart berries and subtle pine. Volatility is now available on draft at Chuckanut's Tap Room and will debut at Von Ebert Brewing's Mississippi Avenue location in Portland on June 25 at 5:30 p.m.

If you want to learn more about this release, we’ve included the press release below.

Press Release

Almost two months ago Chuckanut Brewery in WA State invited Von Ebert Brewing in OR State to come up and collaborate on a beer together at Chuckanut. After much discussion both breweries decided it would be fun to work on a different rendition of Von Ebert's well known Volatile Substance IPA but this time as a Pilsner Lager. Von Ebert brought their own hand selected hops to make this whimsical West Coast Pils fun and interesting. Now that Volatility West Coast Pils is tapped at Chuckanut's Tap Room it will be tapped in Portland at the Mississippi Ave Von Ebert Brewing June 25th at 5:30pm. Cans of Chuckanut West Coast Pils are available only at selected locations around the NW.

Chuckanut and Von Ebert's West Coast Pils rendition is brilliantly crisp and bright gold. Using Rahr "To Thee! Pils and Weyermann Barke Vienna malts allows the Mosaic, Mosaic Cryo, Strata and Spalt hop characteristics to shine. Volatility WC Pils has flavors of citrus, tart berries and subtle pine notes. It's great paired with citrus marinated chicken or fish which brings out the fruit hop profile in the beer. Find it at Chuckanut Brewery in Skagit County, Von Ebert Brewing in Portland and a few very selected accounts on draft and in cans. Don't be disappointed, make sure to try it when you can find it! 

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

The idea for Star Kitchen wasn't born in a blending room or around a barrel rack. It began at a dinner table during one of pFriem Family Brewers' pFeast events, when a conversation about an obscure botanical unexpectedly connected brewer Kyle Krause with one of Oregon's most intriguing beer projects.

pFriem's pFeast dinners are designed to showcase the relationship between beer and food, pairing thoughtfully prepared menus with the brewery's extensive portfolio of ales, lagers, and barrel-aged offerings. During the brewery's Myths & Moonlight pFeast, Krause found himself sharing drinks and conversation with a couple seated nearby.

As often happens over good food and beer, the conversation wandered. Eventually the topic turned to unusual brewing ingredients, and the couple mentioned a yarrow-infused beer they had recently enjoyed. Krause was already familiar with the herb, a bittering plant used in brewing long before hops became dominant. He had considered experimenting with it himself.

Then the couple revealed the brewery behind the beer: nebuleus.

Known for its membership-driven "open drop" model and a growing reputation among Oregon beer enthusiasts, nebuleus had become one of the state's most talked-about blending projects. Krause mentioned that he'd love to collaborate with the brewery someday.

The couple's response was simple.

Why not make a beer together?

That suggestion lingered long after the dinner ended.

Krause eventually connected with nebuleus founders Tim Crook and Rachel Olen. As conversations evolved and ideas were exchanged, the trio found themselves gravitating toward an unlikely source of inspiration: the Gin Martinez, a nineteenth-century cocktail built around gin, sweet vermouth, maraschino liqueur, bitters, and citrus.

Rather than attempting to recreate the cocktail directly, the goal became something more nuanced. They wanted to create a beer that evoked the impression of a Gin Martinez—the way a drink can suggest familiar flavors without literally containing them.

To achieve that effect, the blend drew from an eclectic collection of ingredients and base beers. pFriem contributed Estate Grown Cherry Lambic, Peach Lambic, barrel-aged Golden Ale, and a spontaneously fermented coolship beer. Nebuleus supplied a gin cask-finished saison. Seville oranges, cinnamon, cloves, and a tincture and a tea made from yarrow, which served as the bitters component, rounded out the final blend.

After the components were selected, they were married together in stainless steel before conditioning in bottle for several months. The extended maturation period gave the team time to monitor the beer's development and ensure the finished product achieved the balance they were seeking.

"We're really pleased with how it turned out," Krause said.

The finished beer, Star Kitchen, ultimately circles back to the conversation that inspired it. The result is a beer that draws inspiration from both a classic cocktail and a chance encounter between strangers sharing a table.

For those hoping to secure a bottle, Star Kitchen will be distributed through both breweries' membership programs, with pFriem allocating bottles to members of pFriemsters Union Local 541 and nebuleus releasing theirs through its open-drop system. Any remaining nebuleus allocation will be made available during a public release at The BeerMongers on July 15.

The Portland bottle shop will serve as more than just a pickup location. For one afternoon, The BeerMongers becomes the meeting point for two of Oregon's most dedicated beer communities, hosting pFriem's monthly pFriemsters Union Local 541 pickup alongside nebuleus' open-drop collection.

pFriem is also using the occasion to showcase a handful of special releases from its cellar, including a hard-to-find barrel-aged coffee stout brewed in collaboration with Coava Coffee. Representatives from Coava will be onsite pouring cold brew throughout the event.

The celebration extends beyond beer. To complement Star Kitchen's bright acidity and layered fruit character, pFriem partnered with Flying Fish Company for an oyster-focused food pop-up. Founded by second-generation fishmonger Lyf Gildersleeve, Flying Fish has built a reputation as one of Portland's premier seafood destinations, blurring the line between fish market and restaurant through a relentless focus on freshness and provenance.

The pairing feels especially fitting. Oysters and Lambic have long shared a natural affinity, with the beer's acidity and minerality amplifying the briny character of fresh shellfish while cleansing the palate between bites.

Beyond the Star Kitchen bottle pickup, attendees will have the chance to sample rare archive releases from pFriem Family Brewers, including a selection of cellar-aged beers curated by Kyle Krause.

TLDR;

After 16 years of building one of Washington's beloved craft breweries, Pamela and Oliver Brulotte are retiring and transferring majority ownership of Icicle Brewing Company to Shelley and Eric Desmarais of Yakima-based CLS Farms. The transition keeps the brewery independent, with its leadership team, employees, operations, and community commitments remaining unchanged. Built on decades of family ties, friendship, and a shared passion for craft beer, the move positions Icicle Brewing to continue its award-winning growth while staying true to the small-town values that have made it a gathering place in Leavenworth.

If you want to read more about this, we’ve included the press release below.

Press Release

Founders of Icicle Brewing Company Pass the Torch to Longtime Family, Hop Industry Partners and Friends

Leavenworth, Wash. June 9, 2026 – Icicle Brewing Company announced today that founders Pamela and Oliver Brulotte are retiring and selling their majority ownership to Shelley and Eric Desmarais of CLS Farms, a fifth-generation family-owned hop farm based in Yakima, Washington.

The ownership transition marks the culmination of a thoughtful succession plan designed to preserve the culture, independence, and values that have defined Icicle Brewing Company since its founding. The brewery will continue to operate as an independent company under the leadership of CEO Joel Martinez, VP of Wholesale Operations Jason Leal, and VP of Sales & Marketing Chris Danforth, all of whom will maintain their ownership interests and continue leading day-to-day operations.

“This is not a decision we came to lightly,” said Pamela Brulotte. “Icicle has never been just a business to us. It has been a purpose, a passion, a gathering place, and a shared labor of love. When we began thinking about retirement, our priority was finding people we trusted to carry forward what makes this brewery special. Shelley and Eric share our values, understand our industry, and care deeply about our people and community.”

The relationship between the Brulotte and Desmarais families spans generations. Oliver and Eric are second cousins, and their fathers were lifelong friends. Both families have deep roots in Washington agriculture and the hop industry. Over the years, CLS Farms and Icicle Brewing have collaborated closely through hop sourcing, brewery collaborations, charitable initiatives, and a shared commitment to supporting independent craft beer. Pam and Shelley have also worked together for many years on the One in Eight breast cancer fundraising initiative, supporting those facing breast cancer diagnoses.

“Long before ownership discussions began, there was friendship, trust, and a shared belief in the importance of family-owned businesses,” said Shelley Desmarais. “What attracted us to Icicle was not only the quality of the beer and the strength of the brand, but the people. The team has built something special. We are excited to support that success and help ensure Icicle remains a strong, independent brewery for generations to come.”

The ownership transition comes during a successful time for the brewery. Despite a challenging environment for independent craft brewers around the country, Icicle Brewing has achieved five consecutive years of double-digit growth in distribution. In addition, they have earned six World Beer Cup medals in the past four years and were named Large Brewery of the Year at the 2023 Washington Beer Awards.

“This transition is happening from a position of strength,” said Joel Martinez, CEO of Icicle Brewing Company. “Our team has worked incredibly hard to build momentum, expand our distribution footprint, and continue raising the

bar for quality. What excites me most is that the things that matter most to our employees, customers, distributors, and community are not changing.”

“For our employees, distributors, retail partners, and customers, the most important message is that the team they work with every day remains unchanged,” said Chris Danforth, Vice President of Sales & Marketing. “The foundation of Icicle’s success has always been its people. We’re excited to continue building on that success alongside Shelley and Eric while staying true to the values and culture that brought us here.”

As part of the transition:

Icicle Brewing Company will remain an independent brewery.

Icicle will continue brewing beer in Leavenworth and operating from its existing brewery and taproom facilities.

CEO Joel Martinez and the existing management team will remain in place.

Employee ownership held by Joel Martinez, Jason Leal, and Chris Danforth remains unchanged, preserving leadership continuity across brewery operations, wholesale operations, taproom operations, and sales and marketing.

Employee positions, compensation programs, and benefits remain unchanged.

Distributor, retailer, supplier, and community relationships remain unchanged.

“Our role is not to change what is working,” said Eric Desmarais. “The brewery has a proven leadership team, outstanding employees, and a track record of growth and excellence. We believe in the people who have built Icicle into what it is today, and we are excited to support them as they continue writing the next chapter of the brewery’s story.”

Looking ahead, Icicle Brewing and the Desmarais family share a vision centered on innovation, quality, community, and long-term sustainability. Together, they will continue strengthening the connection between farmers and brewers while preserving the independent spirit that has defined both organizations for decades.

ABOUT ICICLE BREWING COMPANY

Founded in 2010 by Pamela and Oliver Brulotte, Icicle Brewing Company is an award-winning independent craft brewery and brewpub located in Leavenworth, Washington. Guided by its mission of inspiring connection and joy by crafting exceptional products and fostering meaningful experiences that respect our world and enrich our communities, Icicle remains committed to quality, sustainability, and community. Today, the company is proudly family- and employee-owned and remains dedicated to brewing great beer and creating memorable experiences for the communities it serves.

ABOUT SHELLEY AND ERIC DESMARAIS

Shelley and Eric Desmarais own CLS Farms, a fifth-generation, family-owned hop farm based in Yakima, Washington. Guided by a commitment to stewardship, innovation, and family values, they have helped build CLS into a leading supplier of premium hop varieties, partnering with breweries around the world to help create exceptional beer. Through their work in agriculture, brewing, and community involvement, Shelley and Eric remain dedicated to supporting the long-term success of independent brewing and the communities it serves.

Columbia Distributing has signed an LOI to acquire a stake in Idaho-based Hayden Beverage, creating a closer strategic partnership between two leading Pacific Northwest distributors. The deal aligns ownership interests, expands regional scale, and strengthens a total beverage platform spanning Alaska, Idaho, Oregon, and Washington. Both companies will continue operating independently under existing leadership, with no workforce changes.

If you want more information, we have included the press below.

Press Release

WILSONVILLE, Ore., … Columbia Distributing has entered into a letter of intent (LOI) to acquire a stake in Hayden Beverage Company, a family-owned beverage distributor based in Idaho.

The partnership joins two established distributors with aligned supplier relationships, complementary portfolios, and a shared focus on execution, customers, and local markets.

With long histories in the Pacific Northwest and many common suppliers, Columbia and Hayden have built a strong working relationship, including Hayden's purchase of Scout Distribution-Idaho in 2025.

As part of the proposed transaction, the Hayden ownership group will also take an indirect ownership interest in Columbia, aligning long-term priorities and supporting continued regional growth.

The investment follows a series of strategic moves by both companies. In addition to acquiring 3 wine distributors over the past two years, on May 8, Hayden completed the purchase of RNDC's equity interest in their Idaho joint venture. Columbia announced a separate agreement involving the acquisition of certain RNDC wine and spirits supplier rights in Oregon and Washington, along with related assets in Alaska. Together, these actions further build a scaled, leading total beverage platform across the Pacific Northwest.

There will be no immediate changes to day-to-day operations. Both companies will continue to operate under existing leadership, banners, and licenses, maintaining their local market focus. The partnership will create no lay-offs or employer changes.

"We've always worked well with Columbia, sharing information, solving problems, and pushing each other. It feels like we are finally making an informal partnership a formal one," said Dodds Hayden, Owner/Chairman of Hayden Beverage. "Our mission is to be the best executing distributor in the Northwest, and Columbia has always been our benchmark. This partnership combines a ton of expertise, capability, and strong cultures."

"This is an exciting step for Columbia, Hayden, and our shared vision for total beverage distribution in the Pacific Northwest," said Chris Steffanci, President and CEO of Columbia Distributing. "Hayden has built an exceptional business in Idaho with strong supplier relationships, a talented team, and a proven commitment to execution. Together, we are strengthening a true regional platform while maintaining the local relationships that drive long-term success."

About Columbia Distributing

Since 1935, Columbia Distributing has helped build some of the best-known brands in the beverage business. Today, Columbia's 2,800 teammates serve more than 24,000 retail customers across Oregon and Washington, covering nearly 170,000 square miles. With the planned expansion into Alaska, Columbia will add approximately 1,125 accounts and extend its reach to more than 835,000 square miles across three states. Columbia's success is based on a deep-rooted tradition of delivering quality products, timely service and a genuine concern for customers' needs. This is achieved by providing ongoing, sustainable opportunities and growth for its teammates, customers, suppliers, shareholders and communities. For more information, visit www.coldist.com.

About Hayden Beverage

Hayden Beverage, founded by John Hayden in 1970 and purchased by Dodds Hayden in 2006, is the leading Idaho-based beverage distributor. Built on a multi-division model that brings specialized expertise across categories, channels, and markets, the company serves customers statewide with a portfolio spanning wine, beer, cider, non-alcoholic beverages, and other emerging categories. For more information, visit www.haydenbeverage.com.

TLDR;

Portland-based Function is making its first move into the Boise market through a taproom partnership with Western Collective in Garden City, Idaho. Launching June 2, the collaboration brings Function’s rotating brewery residency concept to Western Collective’s 33rd Street location, beginning with a featured lineup from Oregon’s Fort George Brewery. The initiative serves as a precursor to Function’s planned Garden City campus and will pair visiting brewery showcases with Western Collective’s established beer, cider and hospitality offerings.

Update: We spoke with owner Casey Armstrong about progress and plans for the new space in Garden City.

In a nutshell, expect a solid list of draft, canned, and bottled beer and ciders from Oregon, Washington, California, and of course, Idaho. But Armstrong recognizes the solid work they did at their PDX locations and wishes to show other categories some love by providing an expansive RTD menu for those looking for something other than beer or cider.

Besides this, the focus will be on creating a thoughtfully developed menu in a fully operational kitchen, with plenty of seating in the restaurant area.

As of now, Armstrong is reviewing designs for the new space, with a hope to open in 2027.

As we get new information, we'll include that in future articles.

We’ve included the press release below for more information on the latest expansion.

Press Release

Garden City, Idaho — Function, the Portland-born rotating brewery taproom concept behind Function PDX, and Western Collective are officially launching a new taproom collaboration in Garden City, bringing Function’s brewery residency model into Western Collective’s 33rd Street taproom beginning June 2.

The partnership marks Function’s first sustained step into the Boise market ahead of its future Garden City campus, planned just a half-mile away. While that project develops, Function will begin building in-market momentum through a strategic collaboration with Western Collective — bringing rotating brewery partnerships, curated taproom features, and new event-driven reasons to visit one of Garden City’s established beverage spaces.

The first featured brewery partner will be Fort George Brewery out of Astoria, Oregon, with the launch beginning Tuesday, June 2. The Fort George lineup will be featured alongside Western Collective’s house beers, ciders, slush, and taproom staples.

“This is exactly the kind of thing we wanted to start building before our own doors open in Garden City,” said Function Owner Casey Armstrong. “Function has always been about bringing great breweries into a room in a way that feels accessible, energetic, and thoughtful. Western Collective gives us a chance to start doing that here now - with a local partner, in a neighborhood we’re genuinely excited about.”

Function first opened in Portland in 2017 and has operated its month-long brewery residency model since 2021, hosting renowned breweries from around the country, including powerhouses like Monkish, Other Half, North Park and pFriem. The model is built around a simple idea: give great breweries a temporary home in a new market, create a reason for people to show up, and build a taproom experience that feels intentional and curated.

The Western Collective collaboration brings together two different but complementary strengths: Function will bring its rotating brewery model, tap curation, and marketing voice into the taproom alongside Western Collective’s beer, cider, slush, and established Garden City presence. The partnership is built to make the taproom feel active, thoughtful, and worth coming back to — whether guests are there for Western Collective, the rotating brewery partner, or the broader Garden City beverage scene.

“It’s about showing up early, adding value, and building the kind of momentum we think Garden City is ready for. We want Function to be a future neighbor that helps raise the ceiling for what beverage culture can look like here,” Armstrong said. “Cary is giving us the opportunity to work on that together, now.”

“Western Collective has spent years building a taproom that works for everyone - families on the patio, beer fans, slush regulars, all of it,” said Cary Prewitt, Founder of Western Collective. “The next five years are about getting more ambitious with what fills the room without losing that. Function is the first of a series of collaborations we’re rolling out to bring renowned breweries and new experiences to Garden City, starting June 2 with Fort George. There’s a lot more coming.”

The June 2 launch with Fort George will introduce a focused lineup from the Astoria brewery alongside Western Collective’s existing taproom offerings, with additional events, beer features, and activations to follow throughout the month.

For Function, the collaboration is also a preview of its larger Garden City vision: a hospitality campus built around rotating brewery residencies, community events, curated beverage experiences, and a welcoming food and beverage environment that feels both considered and easy to enjoy.

For Western Collective, the partnership brings fresh activity into the taproom and creates a platform for bringing respected regional breweries into Garden City in a way that supports the broader local scene.

More details on the June 2 launch event, Fort George lineup, and upcoming taproom activations will be announced through Function and Western Collective social channels.

About Function Function is a rotating brewery taproom concept first opened in Portland, Oregon in 2017. Since 2021, Function has hosted month-long brewery residencies featuring renowned breweries from around the country, creating a curated but approachable taproom experience built around discovery, hospitality, and community. As Function expands into new markets, the concept remains focused on bringing great breweries into great rooms — and making the experience feel welcoming, energetic, and easy to enjoy.

About Western Collective Western Collective is a Garden City, Idaho brewery and taproom located on 33rd Street, known for its beer, cider, slush, and taproom experience. The brewery has become part of Garden City’s growing beverage and hospitality corridor.

About Fort George Brewery Fort George Brewery is a family-owned brewery based in Astoria, Oregon. Known for its deeply rooted Pacific Northwest identity and broad lineup of beers, Fort George will serve as the first brewery partner in the Function × Western Collective collaboration.

TLDR;

Fremont Brewing has announced a special release for Memorial Day weekend.

Ride the Dragon is a blend of their barrel-aged hallmarks - B-Bomb and Dark Star. Here, it starts their Dark Star aged in Heaven Hill bourbon casks, while B-Bomb is aged in cinnamon vanilla whiskey casks. After, its blended and aged on toasted coconut and cinnamon bark.

It will be available for purchase on Saturday, the 23rd of May, at the brewery's two Seattle locations in Columbia City and Fremont neighborhoods.

For more information, including reactions, read the press release below.

Press Release

SEATTLE, WA – Fremont Brewing is summoning something rare for Memorial Day Weekend. On Saturday, May 23, 2026, the Seattle brewery will release Ride the Dragon, an exclusive barrel-aged blend available only at Fremont’s Urban Beer Garden locations in Fremont and Columbia City.

Ride the Dragon is a decadent fusion of two of Fremont’s most sought-after barrel-aged beers: Barrel-Aged Dark Star, an imperial oatmeal stout aged for more than two years in Heaven Hill bourbon barrels, and B-Bomb, Fremont’s imperial winter ale aged for more than two years in cinnamon vanilla whiskey barrels. The final blend is conditioned on toasted coconut and cinnamon bark, creating a rich and layered beer built for slow sipping and special occasions.

Get ready to experience a deeply expressive barrel-aged release that balances dark chocolate, bourbon warmth, vanilla, cinnamon spice, toasted coconut, and oak with a velvety body and lingering finish.

“Ride the Dragon is one of those beers that only happens when patience, creativity, and great barrels come together at the right moment,” said Matt Lincoln, Director of Brewing Operations at Fremont Brewing. “Both Dark Star and B-Bomb have incredible depth on their own, but blending them together with toasted coconut and cinnamon bark creates something completely unique that is rich, complex, and immersive.”

Ride the Dragon continues Fremont Brewing’s long-standing tradition of pushing the boundaries of barrel-aged beer through blending, extended aging, and layered ingredient additions.

About Fremont Brewing

Fremont Brewing is an award-winning craft brewery founded in 2009 to brew small-batch artisan beers made with the best local ingredients. Fremont Brewing is known for its award-winning IPAs, barrel-aged beers , and non-alcoholic beers. Legions of fans have enjoyed the hospitality of the Urban Beer Garden locations in Fremont and Columbia City. Because Beer Matters!

TLDR;

Washington state’s Chuckanut Brewery from Burlington and Icicle Brewing from Leavenworth are happy to announce an upcoming release.

Brewed in March, the duo produced a Franconian-style Lager with notes of bready malt character and a soft hop finish. Clear, golden, and easy drinking, the beer is on draft and in cans at Chuckanut Brewery, with plans to celebrate the release officially on June 5th in Leavenworth at Icicle Brewing.

For more information, we have included the press release if you want to read more about it.

Press Release

Chuckanut Brewery invited Icicle Brewing to their Skagit Valley brewery back in March to collaborate on a lager. The two breweries decided to make a Franconian Lager style of beer for a June release. Collaborations are fun and informative for brewers as they get to talk about recipe development and share brewing processing ideas as well as catching up on life. Franconian Lager is a very creative beer capturing the essence of beers from the Franconian region of Germany (in the northern part of Bavaria). This particular lager rendition is brilliantly clear, golden and smooth with a bready malt character and a polite hop finish. A very refreshing crisp beer for drinking on its own or with food. Franconian Lager is on tap and in cans at Chuckanut Brewery's Tap Room but an official tapping will take place in Leavenworth at the Icicle Brewpub on June 5th, Friday at 5:30pm followed by live music at 6pm. Everyone is invited to enjoy this tapping event in the German style town of Leavenworth in the mountains outside Seattle!

Franconian Style Lager uses Bamberger Pilsner and Weyermann Barke Vienna malts. The hops are a combination of Spalt and Hersbrucker German hops. It's a fabulous beer to enjoy with any roast pork dishes or roasted root vegetables like carrots, beets, onions and parsnips. You will find it especially refreshing with any kind of bbq! Find it at the Chuckanut Tap Room in Skagit Valley or up in Leavenworth and the east side of the Cascades. Available in cans and on draft!

Chuckanut Brewery brews award winning Lagers and Ales and has won Large Brewery of the Year at WA Beer Awards 2017, 2019 and 2021 and Small Brewery at the GABF 2009 & 2011. The production facility and Tap Room is in Skagit Valley at 11937 Higgins Airport Way, Burlington, WA. Chuckanut welcomes guests of all ages and has indoor and outdoor seating! Check out additional information about Chuckanut at chuckanutbrewery.com.

First announced on their Instagram, May 11th, the Hopvine Pub in Seattle's Capitol Hill neighborhood has announced they need your support. Like so many businesses, not just in Seattle, but across this country, Hopvine Pub is coping with a diverse number of conflicts contributing to their daily, weekly, and monthly bottom line.

it starts with inflation, which has increased the cost of ingredients, which go into the sandwiches and pizzas that the pub, which the pub of over 30-years, uses. It continues with the cost of services, including utilities and cost of rent. Then there is the cost of labor.

Without getting into specific wages, Seattle's minimum wage is $21.30 before taxes and tips. Then there's the state's progressive annual increase to the minimum wage, which, according to Labor & Industries, states:

Beginning mid-September each year, L&I will make a cost-of-living adjustment to the minimum wage based on the federal Consumer Price Index for Urban Wage Earners and Clerical Workers (CPI-W). The new minimum wage will be announced on Sept. 30, and take effect Jan. 1. -source, https://lni.wa.gov/workers-rights/wages/minimum-wage/

Finally, as reported by various hospitality and alcohol-producing industry analysts, many are no longer going out or drinking as much alcohol as previous generations.

Some of this stagnation in "going out" could be laid at the feet of the Federal Government, which has yet to increase the Federal Minimum Wage in over 17 years, which is presently $7.25 per hour. Or, it could be the side-effect of generations growing up in the shadow of a global pandemic. Or, it could be the fact that Seattle remains one of the most competitive cities for cost of living related to renting or owning a home. It doesn't help that the cost of gasoline and diesel has scaled a sheer cliff upward, in part because of the instability in the Strait of Hormuz.

Many of what has been told to you are some reasons why co-owner, Bob Brenlin, who also co-owns the Fiddler's Inn Pub and Latona Pub, is asking for you to support them.

How can you help?

Well, it starts by asking yourself a serious question: Are you ok with the pending closure of this three-decade-old institution?

If the answer is yes, then you close this story and move on with your day.

If the answer is no, then there are multiple ways you can support co-owners like Bob Brenlin, their staff, and the numerous musicians, breweries, cideries, and wineries. Let's not forget those who provide the ingredients to make the meals provided every day and night.

If you can afford to, revisit the 'Pub.

If you can't afford to visit, then consider donating to the 'Pub's GoFundme page, which is located here https://www.gofundme.com/f/help-save-hopvine-your-neighborhood-pub. Presently they have raised over $50k of their goal of $50k.

Finally, if you can't do either of these, but have memories you wish to share with others why they should support this institution, tell them to go or support the fundraiser.

Finally, the Hopvine Pub recognizes that this fundraiser is not the best approach to sustaining its business. Which is why they hope this will be the last time they ask for your help.

So, consider this your opportunity to support businesses like the Hopvine Pub, which remain sanctuaries for the arts, for the public, and for local and regional businesses.

Back in November of 2019, after months spent coordinating, after reserving my spot on the Anacortes to Friday Harbor followed by an inter-ferry to Eastsound, after arriving, visiting, interviewing, photographing, and finally departing the islands, I went home. Home to the remainder of 2019, home with the prospect of developing and publishing a travel guide to the San Juan Islands, based on the central goal of attending Hops on the Rock. But life happened as it always did, as a freelance journalist.

It started with the onslaught of changes in my day job, the same one that kept advertising off the website, the same one that paid for my travel, my lodging, my food, and pretty much anything else that wasn’t sponsored by the host event. It continued after I barely made it home from another Victoria Beer Week, as something called the Coronavirus was dismissed as another kind of bird flu. And finally, after overcoming working from home, day and night drinking, and the motivation to do anything other than host or attend another video conference call, I finished my 2019 edition of traveling in the San Juan Islands, not in 2019, but much, much later.

But in 2025, I thought up a fun article, a follow- up. A sort of post-mortem review of all the things that led up to the pandemic and how things are progressing on the island. And once again, life happened. So, after months of dealing with the passage of a beloved pet, resetting my compass away from a career as a fiction writer, with no published works, I have grounded myself in journalism, full time.

But, back in November 2025, after months of coordinating, I met up with numerous businesses, one new, a few I missed on my last trip, and some I needed to reconnect with, all to get this updated post-mortem review of life after the pandemic, after 2019’s Hops on the Rock.

Day 4 - Eastsound morning with Doe Bay Resort & Retreat (and Doe Bay Cafe)

After a night interrupted by bouts of waking, tossing, turning, and failed attempts at returning to sleep, I finally gave in and crawled out of bed around 5:30 a.m. At some point earlier in the morning, laughter and raised voices drifted past my rental — the kind of late-night revelry that feels inevitable on a weekend built around indulgence and escape.

By the time I packed up and left for Doe Bay Resort & Retreat, the roads had gone quiet again. I pulled the car into gear and headed east toward the shoreline.

Doe Bay Resort & Retreat and Doe Bay Cafe

Nearly 25 minutes outside of Eastsound, along the winding bends of Crescent Beach Drive, Olga Road, and finally Port Lawrence Road, sits Doe Bay Resort & Retreat — tucked quietly along the southeastern shoreline of Orcas Island.

The first thing that greets you upon arrival is the view. Doe Bay opens wide before the property, framed by forest and shoreline, the water shifting beneath an unsettled sky that alternated between gray clouds and sudden breaks of sunlight. After parking, I wandered past the resort’s cabins and rental spaces before finding the small mercantile near the entrance. Just beyond it sits Doe Bay Cafe, perched against the bay itself.

Despite a staffing shortage the day I visited, the café moved with a calm rhythm. The kitchen still leaned heavily on ingredients sourced from the resort’s own greenhouses, nearby farms, and foraging efforts around the island’s hills and coastline.

During my visit, I had the opportunity to sit down with River Augenstein, the resort’s general manager. Our conversation centered on the property’s commitment to local sourcing, but also on the broader philosophy behind Doe Bay itself: creating a retreat that feels restorative no matter the season. While summer naturally draws visitors outdoors, River spoke just as fondly about the quieter months, when storms roll through the islands and the resort takes on a slower, more reflective pace.

That atmosphere carries through the entire experience. Guests can stay in cabins, campsites, or other accommodations scattered throughout the property, while days are filled as much or as little as desired — hiking nearby trails, attending yoga sessions, soaking in the bayfront tubs, or simply settling into the café for a long meal.

For brunch, I ordered the Trung Chien, a Vietnamese-inspired omelet layered with rice noodles, mushrooms, allium, nuoc cham, and tamari sesame dipping sauce. Knowing I still had more travel ahead of me later in the day, I kept things simple with coffee from a regional roaster and a glass of orange juice.

Inside, the café felt warm and grounding. Wooden walls softened the space while natural light poured through the windows overlooking the bay. Between the sounds of the kitchen and the steady murmur of guests escaping the weather outside, the experience felt less like dining out and more like briefly stepping into the rhythm of island life itself.

The Ferry Ride Home

With a few final thoughts gathered before leaving Doe Bay Resort & Retreat, I pull into the Washington State Ferry Terminal queue and make one last stop at the nearby general store. The familiar rhythm of island travel already feels nostalgic.

Before long, the ferry bound for Anacortes glides into view. I board, settle into a window seat, and watch the shoreline slowly drift away. As the islands fade into the gray-blue distance, I find myself replaying the weekend in fragments — good drinks, generous conversations, long meals, and the kind of quiet that’s hard to come by elsewhere.

Leaving is never the easiest part of visiting the San Juan Islands, though maybe that’s what makes returning feel inevitable.

A sincere thank you to the businesses featured here for their hospitality, generosity, and, in many cases, for hosting me along the way. Their food, drink, and company made this trip one worth lingering on long after the ferry ride home.

If you want a breakdown of where to go, including the businesses mentioned in this four-part series, visit the following link: https://www.northwestbeerguide.com/nwbg-san-juan-county-2021

Pursuant to FTC rules, research was sponsored by the San Juan Islands Visitors Bureau,. However, our inclusion of these businesses was strictly voluntary and subject to editorial discretion.

Back in November of 2019, after months spent coordinating, after reserving my spot on the Anacortes to Friday Harbor followed by an inter-ferry to Eastsound, after arriving, visiting, interviewing, photographing, and finally departing the islands, I went home. Home to the remainder of 2019, home with the prospect of developing and publishing a travel guide to the San Juan Islands, based on the central goal of attending Hops on the Rock. But life happened as it always did, as a freelance journalist.

It started with the onslaught of changes in my day job, the same one that kept advertising off the website, the same one that paid for my travel, my lodging, my food, and pretty much anything else that wasn’t sponsored by the host event. It continued after I barely made it home from another Victoria Beer Week, as something called the Coronavirus was dismissed as another kind of bird flu. And finally, after overcoming working from home, day and night drinking, and the motivation to do anything other than host or attend another video conference call, I finished my 2019 edition of traveling in the San Juan Islands, not in 2019, but much, much later.

But in 2025, I thought up a fun article, a follow- up. A sort of post-mortem review of all the things that led up to the pandemic and how things are progressing on the island. And once again, life happened. So, after months of dealing with the passage of a beloved pet, resetting my compass away from a career as a fiction writer, with no published works, I have grounded myself in journalism, full time.

But, back in November 2025, after months of coordinating, I met up with numerous businesses, one new, a few I missed on my last trip, and some I needed to reconnect with, all to get this updated post-mortem review of life after the pandemic, after 2019’s Hops on the Rock.

With the goal of witnessing the opening of Brown Bear Baking, I woke up before sunrise, loaded the car up with my belongings and made my way to the ferry terminal. As you can imagine, I was one of the first to arrive at that hour.

Day 3 - Eastsound and the morning before Hops on the Rock

My body wakes before the alarm, as it always does on island mornings, so I step out into the early quiet and set off for a few miles around Eastsound.

Outside, the island was just beginning to stir awake. A remarkable partly cloudy sky stretched across the harbor, with streaks of gold and pale orange breaking through the morning clouds as the sun climbed over Orcas Island. For a few quiet moments, the town felt suspended between night and day, the streets nearly empty except for a few early risers carrying warm drinks into the cold morning air. Adding another layer of clothing, I recover a few miles around the downtown area, before making my way back to Brown Bear Baking.

By the time they open its doors, I’m ready for coffee, lingering a while with a book before slipping into the slow rhythm of browsing the shops as the day takes shape. Along the few busy blocks of downtown Eastsound, each storefront seems to carry its own distinct character — together forming a small but varied portrait of island life.

Drifting past, the air shifts with the scents of the morning’s kitchens: charred pizza crusts, Latin spices layered with turmeric, garlic, red chile, and slow-cooked meats. From there, I make my way to speak with Rick Hughes, co-coordinator of this year’s Hops on the Rock.

Hops on the Rock - Rich Hughes

At the parking lot of Orcas Island Market, preparations for Hops on the Rock were already underway. Between setup and opening, I caught up with co-organizer Rick Hughes, who many island visitors may also recognize as the co-owner of Ray’s Pharmacy and General Store and Island Life.

Our conversation quickly moved beyond the logistics of a beer festival. Rick reflected on the years between 2020 and 2021 during the pandemic, when tourism slowed, supply chains faltered, and island businesses were forced to adapt almost overnight. Rather than retreat, many on Orcas Island leaned harder into community support. Local restaurants, cafés, and bakeries collaborated on rotating weekly meals while businesses worked together to support residents through wellness checks and outreach efforts during periods of limited travel and uncertainty.

Rick, a former San Juan County council board member who remains active in local tourism efforts, explained how the eventual return of Hops on the Rock in 2022 represented more than just the comeback of a festival. Funded in part through tourism-related grants, the event became a symbol of recovery for both Orcas Island and the broader San Juan community.

Back 2022, the festival was organized by a committee made up of Becca Gray of Island Hoppin’, Tim Coffey, Rick Hughes, Jacob Linnes of Orcas Island Market, Cole Sisson of Doe Bay Wine Company and Roots Café, along with Regan Vaughn of Smoke Stack Services. Together, they’ve rebuilt the event into a celebration not only of craft beer and hospitality, but of the island resilience after the pandemic.

An undercurrent of that spirit could be felt throughout the festival’s connection to Veterans Day weekend. Between pours, conversations, and live music, moments of silence paused the festivities to honor veterans and active service members, while volunteers from American Legion Post #93 - Voyle B. Martin quietly helped keep operations moving behind the scenes. As Rick explained, Hops on the Rock was never intended to be solely about tourism or beer. At its heart, the festival exists to recognize and support the people who sustain island life year-round — whether through military service, volunteerism, or simply by continuing to invest in the Orcas Island community through difficult and uncertain times.

Hours later, I make my way back to my room, allowing a moment to relax, before making my way to my final stop of the evening.

New Leaf Cafe

Arriving through the front doors of New Leaf Cafe, I confirm my reservation and settle in, reflecting briefly on its long-standing connection to the Outlook Inn and the rhythms of island life it has long embodied. Founded in 2001 by Sara and Adam Farish after leaving California in the wake of the dot-com collapse, it reflects a familiar San Juan Islands pattern: people leave, the world expands, and many eventually return, bringing that experience back with them.

Ownership has since changed hands, but the atmosphere remains steady — rooted in local farms, waters, and small producers that define the region more than any single stewardship.

I begin with French onion soup and a Woodinville Rye Manhattan, the warmth of both settling in as the room fills slowly around me. The soup arrives as it should: onions softened into beef stock, topped with melted Gruyère and crisp crostini. From there, I move to a ribeye steak with blue cheese compound butter, broccolini, and garlic mashed potatoes, paired with a Chuckanut lager and a glass of Malbec from Luigi Bosca.

Between courses, I notice a young family nearby, marking a special evening out. With permission, I photograph their desserts after a curious child takes interest in the camera, turning a passing moment into something shared and unplanned.

To close, I try a Fog & Flame — a final nightcap that doesn’t quite land — before shifting to a Bailey’s Irish cream and a huckleberry tart, letting the evening wind down in softer notes.

A sincere thank you to the businesses featured here for their hospitality, generosity, and, in many cases, for hosting me along the way. Their food, drink, and company made this trip one worth lingering on long after the ferry ride home.

If you want a breakdown of where to go, including the businesses mentioned in this four-part series, visit the following link: https://www.northwestbeerguide.com/nwbg-san-juan-county-2021

Pursuant to FTC rules, research was sponsored by the San Juan Islands Visitors Bureau,. However, our inclusion of these businesses was strictly voluntary and subject to editorial discretion.